Garlic Lemon Green Beans
photo by Chandra M
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 slice sandwich bread, tear into quarters (Use a good quality bread, soft whole wheat is OK)
- 44.37 ml unsalted butter, divided
- 29.58 ml grated parmesan cheese
- 6 medium garlic cloves, minced (or garlic pressed)
- 9.85 ml unbleached all-purpose flour
- 0.61 ml red pepper flakes
- 4.92 ml minced fresh thyme leave
- 680.38 g green beans, ends trimmed
- 236.59 ml low sodium chicken broth
- 14.79 ml fresh lemon juice
- table salt, to taste
- ground black pepper, to taste
directions
- In a food processor, pulse bread about ten 1 second pulses until fine, even crumbs.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add breadcrumbs and cook, stirring frequently, until golden brown, 3 to 5 minutes.
- Transfer to medium bowl and stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, and Parmesan; set aside.
- Wipe out skillet. Add remaining 2 tablespoons butter, garlic, and 1/4 teaspoon salt; cook over medium heat, stirring constantly, until garlic is golden, 3 to 5 minutes.
- Stir in flour, red pepper flakes, and thyme, and then toss in green beans.
- Add chicken broth and increase heat to medium-high; cover and cook until beans are partly tender but still crisp at center, about 4 minutes.
- Uncover and cook, stirring occasionally, until beans are tender and sauce has thickened slightly, about 4 minutes.
- Remove from heat, stir in lemon juice, and adjust seasonings with salt and pepper.
- Transfer to serving dish, sprinkle evenly with breadcrumbs, and serve.
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RECIPE SUBMITTED BY
Chandra M
Boulder Creek, California